THE HEALING POWERS OF TOFU, and REJUVENATION OF HORMONES THROUGH TOFU RECIPES.
Let's talk COOKING. No, Let's talk AGING and then we'll talk cooking. OK? Now the AGING PART OF OUR DISCUSSION is going to be slightly graphic, something you hadn't thought you'd encounter in an article on THE HEALING POWERS OF TOFU. So I'm warning you. If you blink at talk about "SIGNS OF AGING on the HUMAN BODY" then, turn away. Don't learn about TOFU's ability to supply the master hormones that the body requires to make its various YOUTH HORMONES. But if you want to learn something amazing, from an old gal who knows....read on.
I am almost SEVENTY YEARS OLD. So menopause was twenty years ago. But after menopause I continued to eat regular tofu, once a month, maybe. So there never were any symptoms of aging or menopause or hot flashes or anything else.
But, I recently had to quit CHINESE FOOD. Yep, my best chum who took me out all the time (and I only ordered tofu, nothing else,) took the big final bus ride into the sky, unexpectedly. He was a mega gourmet, excellent cook a voracious meat eater, a cancer survivor, and well, he stroked out.
So anyway, I'm left without any plastic to go visit costly chinese cafes. I just go back to my regular diet of chicken and fish, eggs. And suddenly I notice that HUGE AMTS OF HAIR are growing under my armpit!
MY FEMALE HORMONES had departed. Twenty years after menopause, they'd been kept going by TOFU. ONLY one food supply changed. That one. Nothing else. Age 40 to 65, no hair. Suddenly THE BODY had reverted to its natural balance of MALE HORMONES PREDOMINATING! My body no longer had the supply of the MASTER HORMONE it required to keep me utterly feminine. That means wrinkles might be on the way. TOFU also kept me wrinkle free, the same face at age 65 as age 40.... so it means AGING is headed my way. SHRIVELING UP.
So I instantly ran out got a brick of tofu and started using it myself in my favorite recipes. And I'm hoping the hair goes away, meaning aging has been staved off!.
SO< USE MY RECIPES for DELICIOUS VEGIE BURGERS, TASTIER THAN MEAT! The MOST HEALING mineral rich proteins you can eat would be soaked almonds, peeled, very gentle, very digestible, so we use that with TOFU in our VEGIE BURGERS!
TOFU is only as delicious as you season it to be. It is a bland food. The fermenting process that the soy milk goes thru which turns it into "cheese" RIDS the beans of PHYTIC ACID, which is not good.
All legume /grain products need to soak overnight, then be rinsed to deactivate the harmful phytic acids. For that reason it's good to soak all grain or vegie / nut products a while, throw away the water as it's full of phytic acid.
BIBLE bread is soaked grain. When grain sprouts they throw away water, grind it into bread dough! THAT IS SO GOOD FOR YOU!
Soy must be fermented as miso or tofu, or tempeh. Soy concentrates or isolates
On the other hand, Soy is full of plant hormones that make your body
create its own hormones, hence keeping you eternally young. Raw nuts are
excellent but as far as being a luxurious delicacy, best of all is MY FAB RECIPE for
TOFU BURGERS. I make these with sprouted almonds, water chest nuts for
crunch, some creamed corn, for a rich, creamy and corny flavor, and some
cornmeal bread mix to give them a loafy texture, the tofu of course is
fairly absorbent of all these flavors, so I add onion, garlic, cilantro,
parsley. I add crunch with celery too, for crunch and the corn for the
creaminess as they go well together. We sprout an almond only slightly,
mostly to get its SKIN off. Skin is TOO astringent say the Auryvedic
doctors of India. Not good for us. Soak overnight, peel or pour almost
boiling water on the nuts, you can peel them in four minutes! We are
using almonds and tofu together to add up to the protein levels of MEAT.
Here is a way to turn them into something tastier than any meat.
TOFU BURGERS. INGRED: l lb tofu, two stalk celery, small white or yellow
onion, green or red bell pepper, water chestnuts l small can, l can
creamed corn, l0 mushrooms, 1/2 cup bread crumbs, celery seeds, (whole
or powdered) thyme, sage, salt, garlic cloves, 1/2 to 1 full cup soaked,
peeled almonds, ground or chopped. l small Box Cornbread mix.
HOW: SAUTE onions, garlic, celery, add bell pepper, tofu in crumbles or
sml squares, chopped 'shrooms, then add crumbs and corn (l beaten egg is
optional and so is a box of cornbread mix. I actually use HALF the box
of cornbread mix, with a little milk. These are little boxes, 33c in the
market. ) Add spices, chopped water chestnuts. Set aside. Get clean
frying pan, put in some oil and clarified butter either mixed or use one
and not the other. But you cannot FRY in butter that has diary in it.
You must pre clarify. (Heat, skim). Shape batter, dredge in crumbs or
flour, or I use more cornbread mix. Then fry each pattie or ball
lightly, finish in oven 325 for l0 min min, 20 is ok. COOL, wrap each
ball in saran wrap, freeze. But leave a half doz. in fridge for next
ANOTHER NIGHT, make CHINESE TOFU- Called Tofu in brown sauce with
shitake. First, make brown rice, takes 45 min. Next, you're going to
make the MAIN dish that will go OVER the rice as Chinese serve it.
Gravy and then the protein in the gravy.
Make a gravy pre-mixture of soy sauce, cornstarch, mushroom soy sauce,
if you can find it, and some lobster sauce, which looks like soy sauce,
is sold in good supermarkets and oriental grocery stores. Stir it up,
set this aside, cold, uncooked.
Toast 2 tbsp of sesame seeds lightly golden brown, by setting in iron
frying pan, stirring. They pop, get golden. Set aside. Cool.
Soak 6-8 shitake mushrooms in water. Set aside and this takes 15 minutes
to 1/2 hr. to soften up.
In any good oil, (sesame,olive, peanut)* saute your vegetables lightly: onions,
garlic, tad of eggplant, few scraps meat if you want it, but it's not
necessary. In 20 seconds, add cubed tofu, up to an lb. Stir well, add
vegies like broccoli, snow peas or plain peas. Saute another few secs.
Now, add the gravy mix, shitakes with liquid, stir as you fry. It
thickens. In these 2 minutes of cooking, the vegies finish cooking. Add
sesame seeds, a few slashes of chile sesame oil if you want, beansprouts
spinach get added at this point, as you want them semi raw. Serve over
*avoid canola. Injurious.
How to make SOY CHEESE. This is very easy. HOW MANY of us have bought costly two quart box of soy milk and it went weird. Yeah, the stuff WILL start to coagulate at some point. But that's OK as fermented tofu or soy products are the ONLY GOOD ones. And even in fridge, sealed in SILK box, it will clot a bit. At that point, you have a jelly lump, but softer. No problem. Wash off your cheese cloth, put inside a medium or large plastic mesh strainer, drop the clump of soy milk in, cover top with cheesecloth, tuck it so top is covered. Set a heavy round plate on surface. Set strainer above anything, dish rack, a pot. Liquid drains out. In an hour set a heavier thing, a jar of beans on top of the plate. The heavier weight makes the cheese compact somewhat. A few hrs later, take out your cheese, flop into a bowl, add toasted sesame seeds, chile sesame oil, smashed garlic, minced onion or green onion, dried onion flakes or ONION SOUP MIX & stir. WOW set that on your bible bread toast? You'll think you're eating cream cheese! Kids will take it to school in a sandwich w. lettuce, radishes, wolf it down but I don't tell kids it's tofu or soy. I call it cream cheese. Wash your cheese cloth in sink, it's delicate, hang on line. Bring it in dry, put in a baggie in a clean corner til next day as that clotted milk is still in fridge, right? In the SILKEN box? OKAY. Kids are gonna want a repeat!